salmon receipes

Fillet with skin - 

I sometimes will take maple syrup and Kahlua as a sauce before cooking on a cedar plank.

Had a small b-day party recently and the main course was a 6lb salmon direct from Oregon, compliments of a friend who lives there 6 months of the year and here the other 6.




Salmon, Birthday Party, Richard Fl




INGREDIENTS:
1 6 Lbs Whole Pacific Salmon
4 Lemons, Sliced
1 Bunch Dill
1 Stick Butter
Salt, Pepper, Garlic Seasoning
Veggies
3 Medium Zucchinis, Wedged
6 Medium Sweet Peppers
Dizzy Pig PineApple Head




PROCEDURE:
1 Took the 6 Lbs of Pacific salmon and seasoned with lemon slices, chopped dill butter patties, salt, pepper and garlic seasoning.





2 Wrapped in Heavy duty aluminum foil and placed on Medium BGE indirect at 350 for 50 minutes. Pulled when was 145°F




3 Had some zuccini wedges and sweet peppers marinated in Italian Salad Dressing and then sprinkled with Dizzy Pig Pineapplehead seasoning. The Idea came from MollyShark a few days ago. Great idea!. Placed on tray and set the tray on top of the foil pouch. All done at same time.



4 A few left overs.

Soy sauce
Brown sugar
Evo
Mustard.

Marinade.

APRICOT & JALAPENO GLAZE

1 Tbs vegetable oil 2 jalapenos, cut into rings (*see note*) 1 Tbs garlic, minced ½ cup white wine 3 Tbs whole grain mustard 1 cup apricot preserves

Procedure Heat the vegetable oil in a small saute pan over medium heat. When oil is hot, add the jalapenos and sauté them until they begin to caramelize, about 6 minutes. Add the garlic and stir; add the wine to the pan before the garlic begins to brown. Bring to a boil and cook until wine is reduced by half, about three minutes. Add the mustard and preserves and bring to a simmer. Simmer over low heat for 20 minutes. Season with salt and pepper and allow to cool completely. This is one of our favorite sauces.  I plank the salmon and cook raised grate, direct to 130 - 135.

I get my Salmon from Costco usually. wash it, olive oil both sides.  I use a rub from williams sonoma called Potlatch Seasoning (I've tried 7 or 8 other salmon seasonings and this stands out far ahead).  then go direct on a cedar plank @ 350 for 10-15 minutes.  Plank goes on first until you hear it crackle, then put Salmon on. Once on the plank, i spoon on capers and sliced lemon circles layed on top.  the rub and capers really make the salmon in my experience and opinion.  good luck

I cook and eat a LOT of salmon.  Skin on or skin off, both work.  If skin off then you turn once, skin on just grill with skin down.  Olive oil, your favorite rub...raging river is good but there are a lot of good rubs available, then add a little maple syrup.  I cook it direct with alder wood.  Just do not overcook it.